Monday, June 11, 2012
speck posts to see about the spicing. Smoking was the same protocol as in previous speck projects. I've been using beech wood dust exclusively to cold smoke all my speck recently. One thing of note I failed to mention was pressing during curing. The speck di coppa/nackenspeck I've seen from South Tyrol have been pressed and uncased. Seeing as I don't care for uncased whole muscles that are skinless and/or unprotected by a thick fat layer, casing it was automatic. Cured 3 weeks, rinsed, cased, smoked 5 days, hung to dry. Roughly 8-10 weeks later(I can't recall exactly and I didn't write it down), 33% weight loss and it got cut down. That's exactly what you're looking at. That dark edge around the circumference of the coppa has given me cause for concern in the past, as it appears to be case hardening. However, pictures I've seen of almost all speck varieties from South Tyrol have this. Since it's not dry, it can logically be described as a smoke ring. This thing is great, think luscious coppa meets smoky, delicious speck.